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Gluten-Free Easy Chicken Pot Pie

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Gluten-Free Easy Chicken Pot Pie
  • Prep Time 20 min
  • Total Time 60 min
  • Servings 6
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Chicken pie is comfort food at its best--now it's gluten free!

Ingredients

2
tablespoons vegetable oil
1
cup diced peeled potato
1/2
cup chopped onion
1/4
cup chopped celery
1/2
cup diced carrot
1
can (18.5 oz) Progresso™ Rich & Hearty chicken corn chowder soup
2
cups chopped cooked chicken breast
1/2
teaspoon dried thyme leaves
1/2
teaspoon salt
1/8
teaspoon pepper
1
tub (15.8 oz) Pillsbury™ Gluten Free refrigerated pie and pastry dough
1
tablespoon milk

Directions

  • 1 Heat oven to 425°F.
  • 2 In 10-inch skillet, heat oil. Cook potato and onion in oil over medium heat 5 minutes, stirring occasionally. Add celery and carrot; continue to cook 3 to 5 minutes or until vegetables are tender. Stir in soup, chicken, thyme, salt and pepper. Heat to boiling. Remove from heat.
  • 3 Knead half of the dough 1 to 2 minutes to soften. Roll out bottom crust into circle larger than pie plate between 2 sheets of parchment or waxed paper. Ease crust into bottom of 9-inch glass pie plate. Pour filling in, and repeat rolling of second crust. Top pie, and seal edges decoratively. Brush milk over top of crust; cut slits in crust to vent.
  • 4 Bake 25 to 30 minutes or until golden brown and bubbly, placing cookie sheet lined with foil on rack below. Cover edge of pie with foil 15 minutes into baking. Cool 5 minutes before serving.
Tips  

In a pinch, substitute 2 cups frozen mixed vegetables, thawed, for fresh vegetables.

If pie crust tears, pinch pieces together to seal. Pies look best when rustic!

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
870
(
Calories from Fat
500
)
Daily Value
Total Fat
55g
85%
(
Saturated Fat
18g
90%
,
Trans Fat
0g
)
Cholesterol
45mg
14%
Sodium
1450mg
60%
Potassium
420mg
12%
Total Carbohydrate
76g
25%
(
Dietary Fiber
3g
12%
,
Sugars
2g
)
Protein
18g
Daily Value*:
Vitamin A
35%
35%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
3 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 10 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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